Restructured beef with different proportions of walnut as affected by meat particle size

Microstructure, texture, colour and sensory properties of precooked restructured beef made with different proportions of walnut (0, 5, 10, 15%) were studied in relation to meat particle size (grinder plate hole: 0.6 and 1.4 cm). In general, increasing amounts of walnut were matched by decreasing Kramer shear force (KSF), bind strength and elongation values. When walnut (5 and 15%) was added, products made with coarsely ground meat presented higher KSF values than those made with finely ground meat. Walnut decreased lightness and increased redness and yellowness. Morphology characteristics suggest that walnut interferes with the formation of a gel protein network. Sensory properties were judged acceptable with 5 and 10% of walnut; however, the products scored highest with 10% walnut in finely ground products and 5% walnut in coarsely ground products.